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Griddled Blackberry Breakfast Bread Pudding

Makes 8 to 10 servings

6 eggs

1 c heavy cream

¾ c half-and-half

¹⁄³ c firmly packed brown sugar

½ c granulated sugar

2 t ground nutmeg

1 t ground cinnamon

1 T vanilla extract

1 loaf challah bread, cut into 2-inch cubes

2½ cs fresh blackberries (about 1 pound)

8 oz cream cheese, cubed

1 T butter

Blackberry Skillet Jam (recipe follows)

Preheat the oven to 325˚F and butter a 6-by-12-inch casserole dish 4 inches deep. In a large bowl, combine the eggs, cream, half-and-half, brown sugar, granulated sugar, nutmeg, cinnamon, and vanilla and whisk until thoroughly blended. Add the bread cubes, blackberries, and cream cheese and combine with your hands until well mixed. Cover with foil and bake for about 1 hour, or until firm, then remove the foil and bake for 10 to 15 minutes longer, until the top browns. Remove from the oven, cool, and refrigerate overnight.

When ready to prepare the pudding, remove the set mixture from the casserole dish, and cut into 2-inch-thick slices. Melt the butter in a skillet over medium-high heat and brown the slices on both sides for 3 to 4 minutes on each side, until golden brown and hot all the way through. Serve with the jam.

Blackberry Skillet Jam

Makes 3 cups

1 c sugar

4 t pectin

4 c fresh blackberries (about 1½ pounds)

4 t freshly squeezed lemon juice

Combine the sugar and pectin in a medium bowl and mix thoroughly. Put the berries in a heavy saucepan or skillet and add the sugar mixture. Add the lemon juice and put on high heat until simmering. Reduce the heat to medium and continue to simmer, stirring occasionally, for about 10 minutes, or until the mixture coats the back of a spoon. Refrigerate for up to 2 weeks